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Thanks for your comments and help along the way. The flavor difference is really remarkable to me, especially with the S04. I wonder if I didn’t get a malolactic fermentation somehow because it was so less tart. But, I used pasteurized juice and even dosed with a Camden tablet before.

For what it’s worth, that color difference persisted through about a month in secondary. Honestly, the wide variations in flavor and the color differences are an eye opener for me.

Bottling day yesterday, but first I took some measurements: Cote des Blancs and Safale S-04 came in at 1.000. Nottingham slightly higher at 1.002. That's about what I expected given what I've read about these yeasts. pH came in at 3.8 on CdB and S04, and 3.6 on Nott. TA was about 0.5 on all...

Congratulations and welcome to the hobby! You're in the right place to get help on this topic. I'll let others weigh in on non-fermentable sweeteners as I don't have any first hand experience. I do have a couple suggestions. Firstly, I know pasteurization sounds scary, but of you're careful...

I like that quote! It has me thinking …. I guess it’s not really pure apple flavor I’m looking for but that sweet/acid balance that brings out fruitiness.

0+3 = 3 :D

I would transfer to secondary at this point and give it some time. At 1.000, it's likely done, or close to it. The additional time will allow it to complete fermentation and clear before bottling. I'd probably go at least another 2 weeks. I'm considering frozen apple juice concentrate for the 3...

We went to an Irish pub near home last weekend and they had Magner's on tap! Good stuff. First time I've seen it on tap around here, but honestly I haven't been looking.

I agree, that won't be a problem. Just let the sulphur dissipate, taste and adjust. No reason you couldn't adjust down the road either. One of the 'lightbulb' moments for me recently is the whole idea of adjusting after the fact. I've got three one-gallon batches going right now and my...

I definitely think aging helps, and I'd consider it a must. @bernardsmith and @Miraculix both recommended 12 months earlier in this thread. I did a cider in 2017 and drank the last bottle this year. I wouldn't have purposely waited that long, but the bottle got overlooked. It was fine, but I...

I’m trying to get closer!

We did a dish the other night with pork braised in (unfermented) Musselman's cider. Afterward we had some cider sitting around and a Magner's in the fridge. So I set up a couple glasses to do a thoughtful comparison of the two side-by-side. Not surprisingly, the differences between the two...

I haven't seen much about that topic. Most of what I see and is talked about here is the blend of apples including tannic bittersharps to boost the tannin.

This experiment continues to get more interesting to me! You can see in the picture the color differences between the three jugs. It's not a lighting thing, there are significant differences in color that I wasn't expecting. And, the aromas are remarkably different. To you more seasoned cider...

Thanks for the replies. As I think about it it seems the more simple solution of adding frozen concentrate may be the best option. And with that approach in my small one-gallon experimental batches I don't have a lot on the line if it goes south. My intention is to carbonate, so the additional...

Yeah, that makes sense and I’ve done that a time or two. Kinda trying to end up with ready to go, with normal alcohol level and perhaps carbonation. Pop and pour without having to add anything when it’s time to drink.

Appreciate your thoughts but I'm trying to get something non-dilutive. Gonna start another thread and see if I can get some more folks talking about this idea.

I posted this in another thread but didn't get much traction, so I thought I'd start a new thread and get folks thoughts: I was noodling things over today and had a thought. Seems a lot of us want that apple flavor to come through, me included, and talk about adding things to get it. Of course...

But if I want to end up around 5% ABV…

Yeah but 5% cider plus juice = ??% watered down hard cider.